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Introduction

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Apple Glazed Pork Roast
2−3 lbs. pork loin roast (boneless) 2 Tablespoons flour 1 Tablespoon caraway seed salt to taste pepper to taste 2 Cups applesauce 2 Cups brown sugar Mix salt, pepper, caraway seed, and flour together and rub in to roast. Set on counter for 30 minutes. Place in a 350 degree oven for 1 hour. Mix applesauce and brown sugar together and pour over the roast. Continue baking for an additional one to one and a half hours or until done.

Apple Glazed Pork Roast

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Apple Salad
1 − 20 oz can pineapple chunks 2 quarts chopped red−skinned apples (skins left on) 2 cups green seedless grapes, halved 1 1/2 cups toasted pecans 1 cup celery 1/2 cup chopped fresh parsley Dressing: 1/2 stick butter 1/4 cup sugar 1 tablespoon lemon juice 2 tablespoons cornstarch 1 cup mayonnaise Drain pineapple, reserving the juice and set chunks aside. Prepare the dressing: In small sauce pan combine the pineapple juice, butter, sugar, and lemon juice and bring to a boil over medium heat. In a small bowl combine the cornstarch and enough water to make a smooth mixture; add to the boiling juice. Reduce heat and cook until mixture is thick and smooth. Chill. Whisk in the mayonnaise. (This can be done in advance.) Place the pineapple chunks and the rest of the salad ingredients in a large bowl. Toss well; then mix in the chilled dressing.

Apple Salad

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Asparagus Casserole
GUARANTEED TO THRILL EVEN THOSE WHO HATE ASPARAGUS 1 sleeve of Ritz crackers 1/2 lb sharp cheddar cheese 5 boiled eggs 1 can cream of mushroom soup 1 can of asparagus (bits is cheaper) Make a crust of crackers in bottom of cassorole dish. Drain asparagus and save juice. Place them on top of crackers then layer with sliced boiled eggs, cheese (sliced thinly), and cover with soup. Add another layer of crackers and pour asparagus juice over top. Bake at 350F for 40 min.

Asparagus Casserole

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Au Gratin Potatoes
8 medium russets, peeled and sliced thin (keep in cold water until needed) In a large saucepan over medium heat, make a roux from: 3 tablespoons butter 3 tablespoons flour Cook for a minute, it will be a paste mixture... Do not brown! Stirring constantly, Slowly Slowly add: 2 1/2 cups of milk (2% is OK) Stirring constantly add: 1 lb. of grated SHARP cheddar cheese Keep stirring until all cheese is melted. Drain the potatoes and put into a BUTTERED large casserole dish. Add the sauce and stir to cover all the potatoes. Put in 350F oven for 2 hrs. If you don't like the top to get too brown, cover with foil after one hour.

Au Gratin Potatoes

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Baked Potato Salad
8 potatoes 1/2 pound bacon 1 pound processed American cheese, sliced 1/2 onion, chopped 1 cup mayonnaise salt and pepper to taste 1/4 cup black olives, sliced Preheat oven to 325F. Butter one 9x13 inch baking dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and slice 1/4 inch thick. Place bacon in a large, deep skillet. Cook over medium high heat until lightly brown. Drain, chop and set aside. Combine the potatoes, cheese, onion, mayonnaise and salt and pepper. Mix well and pour into prepared baking dish. Top with bacon and olives, and bake at 325F for 1 hour.

Baked Potato Salad

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Barley Casserole
1 box Pearled Barley − uncooked 3 Tbsp. Oleo 1 − 15 oz. can mushrooms, pieces & stems or sliced − drain with liquid going into a large measuring cup 1 small onion diced − or equivalent dried onion flakes 1 can Cream of Celery soup 1 Beef bouillion cube 2 Tblsp. dried Parsley Flakes Salt & Pepper Melt oleo and lightly brown uncooked barley in large frying pan. Remove from heat. Place bouillion cube in a cup and add just enough HOT water to dissolve the cube − set aside. To the browned barley − add all the ingredients above EXCEPT for the mushroom liquid. This includes the dissolved bouillion cube as well. Mix well. Pour into a greased, 2−1/2 to 3 qt. casserole dish. Add water to the mushroom liquid to equal 4 cups. Add to the barley mixture, stir gently, cover. Bake: 350 degrees for 90 minutes − stirring once halfway through baking time. During baking if becomes too dry, add a little water. End results should be like cooked rice − moist but not dry or watery.

Barley Casserole

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Buttermilk Coffee Cake
Preheat oven to 350 degrees 3/4 cup butter or margarine (softened) 2 cups sugar 3 cups flour Mix into crumbs and put aside 1 cup for topping, divide into two equal amounts. Put aside. Then add to the rest of the crumbs; 1 cup of buttermilk and 1 teaspoon baking soda, mixing them together first. 1 teaspoon of tartar 2 eggs 1 teaspoon vanilla Mix all together, you may have to add a little more buttermilk, but don't have the batter runny, it should be a little on the thick side, but pourable. Grease and flour two (2) 8 or 9 inch round cake pans, pour the batter into the pans and put the crumbs on top of both, pat down a little. Bake at 350 degrees for about 20 to 25 minutes or till a toothpick comes out clean. These cakes are great for freezing. if you want to make ahead, and have extra's on hand. Wrap in Saran Wrap for best results, then put into a freezer bag.

Buttermilk Coffee Cake

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Candied Apples
2 cups Light Corn Syrup 1 cup Granulated Sugar 1/2 cup Cinnamon Red Hot Candies 8 medium Red Delicious Apples, washed, skewered with sticks Chopped Walnuts or Pecans, optional Combine the corn syrup, sugar and red hot candies in a sauce pan and bring the concoction to a boil over medium−high heat, stirring constantly. Cook, covered for about 3 minutes to allow steam to dissolve crystals that may form on sides of pan. Uncover and cook without stirring to the soft crack stage, 290F degrees on a candy thermometer or until syrup dropped in very cold water separates into threads that are hard but not brittle. Allow the hot candy mixture to cool for 2 minutes, then dip the apples into the mixture to coat the surface of the fruit. Allow any excess candy coating to drip off from the apples into the sauce pan. Roll the candy coated apples in nuts, if desired. Place the candied apples on foil or wax paper squares to cool completely.

Chocolate Walnut Biscotti
4 oz. semisweet chocolate, coursely chopped. 1 cup granulated sugar 1 3/4 cups all purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1 teaspoon vanilla extract 2 1/2 cups coarsely chopped walnuts Preheat oven to 300 F. Line a large baking sheet with parchment paper or waxed paper. In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside. In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside. In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend. Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed. Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. Carefully transfer the logs to the prepared baking sheet, spacing them evenly. Pat to even up the shapes. Bake until almost firm to the touch, about 50 min. Let cool for 10 min. Leave the oven set at 300 F. Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2−3/4 inch thick. Return the slices cut−side down to the baking sheet. Bake for 25 min. Turn the slices over and bake until crispy and dry, about 25 min. longer. Transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to 1 month. Makes about 2 1/2 dozen

Michigan Sauce
2 lbs. Ground Beef 4 teaspoons chili powder 1/2 teaspoon garlic powder 2 − 8 oz cans of tomato sauce 1/2 teaspoon ground cumin 1/2 teaspoon onion powder Add all ingredients in a large pan. (Do Not brown the ground beef before adding the other ingredients.) Bring ingredients to a boil over a medium high heat, stirring often to keep from burning. Turn heat to low and simmer as you would for a good spaghetti sauce. Serve on top of a hot dog on a bun with mustard and diced onions (if desired) or you can serve it with just the bun (called a sauce burger). Can be frozen and taste even better after reheating.

Raspberry Inferno Sauce
1/2 chipotle pepper 1 teaspoon adobo sauce 1/2 jalapeno; seeded 8 oz. raspberry preserves Buy the chipotle peppers already in the adobo sauce, and use them in the recipe. Use a processor to mix and store refrigerated. GREAT as a sauce for chicken wings!!!!!!!

Veggie Latkes
2 medium russet potatoes 1 small carrot 1 small zucchini 3/4 cup shredded cabbage 1 small onion 1 large rib celery 1/4 cup flour 2 eggs 1/2 cup shredded mozzarella cheese salt and pepper to taste 1/4−1/2 teaspoon granulated garlic 1/2 teaspoon parsley With a sharp potato peeler, slice long thin pieces from the carrot and zucchini. Cut the celery into long very thin strips. Stack carrot, zucchini, and celery together and cut into 2 inch long pieces. Julienne the onion. When all vegetables are cut, grate the potatoes. Mix the grated potato with the flour and toss lightly. Add seasoning and remaining vegetables. Toss well to mix thoroughly. Beat eggs until well mixed. Combine with veggie mixture until eggs are well distributed. Pour a little olive oil into a frying pan and heat over medium high heat. When pan is hot, drop tablespoonfuls for the mixture into the pan, flatten with a spatula to the depth of a pancake. Don't make them too big or to thick for the middle will get mushy. Fry until golden brown, then turn over and sprinkle with the cheese. Fry until second side is brown. Keep warm until the remainder of the batter is fried. Serve hot. You can adjust this recipe for whatever crispy vegetable you like and whatever seasonings you find appealing. Enjoy, these are practically guilt free!